Fluffy, soft and absolutely delicious Raisin bread.The recipe is actually from Savor Easy.

The Cozy Cook

Soft, fluffy and delicious sweet condensed milk bread. Love this bread so much!

This is the milk bread sold in Asian stores. It is soft like commercial bread, but sweet and milky. Perfect for sandwiches, toast, etc.You know how some bakers say, you can't make bread stressed out? It's true. When making your dough, you cannot stress about time. Knead as much as you can until you hit the right consistency. Watch a movie when letting the dough rise. Go out for your walk when you are proofing. Pay attention to the smell and peek in the oven to see how it looks instead of letting the timer run out.

This is Egypt's special mince stuffing bread so delicious #bread

In my opinion there is no better bread for regular Sandwiches. Unless im making Sub sandwiches then I use my farmer's bread. This recipe is a bit involved but it is well worth it!

I have wanted to learn how to bake. So I am experimenting a bit. I have always dreamed of making saffron bread and rolls. It turned out most desirable. The bread loaf is flat like I was hoping it would be. The rolls turned out just as big as I hoped for also. The saffron flavor is there, everything is good!!!

My husband is bread lover. And in this situation of self quarantine #stayhome because of the Covid-19 spreading everywhere, we won’t take a chance to go to grocery or bakery just to get the bread. So this is my 1st time of making bread ever. At first I feel nervous because I am going to use buttermilk powder instead of buttermilk. Long short story before the city’s lockdown we couldn’t find any buttermilk or milk at the store. Luckily we got dry cultured buttermilk powder. We just grabbed and brought it home. At that moment we just think “we rather have it and not need it than need it but don’t have it”. So now I have to think how to use it and to not waste it. And here’s I present my homemade buttermilk bread from my kitchen using cultured buttermilk powder.

The bread came out so very soft and fluffy. The rounds were so good but the bottom of them turned hard on the second day, but the bread was perfect. I had my rounds on the bottom rack of the oven which is gas. I am thinking they may have gotten too hot. We have 2 racks in the oven. The granddaughters wouldn't stop eating the braided bread.

Pandesal is a popular bread in the Philippines 🇵🇭. My husband’s family is Chinese-Filipino, so I’ve been a huge pandesal fan for a very long time. Unfortunately, there are no Filipino bakeries near us, so we’ve ordered pandesal online in the past. I finally decided to make them at home.I prefer feathery, light and fluffy pandesal. This recipe achieves that by using tangzhong. Tangzhong is a thick pudding‑like gel made by cooking flour in liquid. Mixing this gel into the dough lets you create a high hydration dough that isn’t overly sticky. In the oven, the abundance of water turns to steam and inflates the dough, making it light and soft. Tangzhong also extends the shelf life of baked goods.This recipe requires a LOT of kneading, which is critical to obtaining the right dough texture. The dough also starts out very gooey and sticky, which is very difficult to knead by hand. For optimal results, you need a stand mixer.This recipe is from Michael Grode#Asian #Classic #Snack #Breakfast #Lunch #BreadWeek2025

A keto bread made with yeast that you can tear without it crumbling. It is soft, and stays soft for several days. Leave on the counter in a plastic bag, no need to refrigerate. Reheat in microwave to bring back fluffiness. Next time I might play with decreasing vital wheat gluten content, but for now I’m quite happy with how this version turned out.Macros: 99 cal, 1.2g net carb, 3.1g fat, 12.9g proteinKeto Flour: https://ketotestkitchen.blogspot.com/p/experimental-keto-flour.htmlOriginal Instagram link: https://www.instagram.com/p/Bp2YJB2Aymu/Bread Tear video: https://i.imgur.com/s6FMb1z.mp4#keto #ketobread #ketoflour #vitalwheatgluten

I have been baking bread for over 50 years now. I have used various recipes over time, but this is the one that it has evolved to. I have been using this recipe for the past 6 - 7 yrs. My family and friends all love it! It is especially good toasted and for making grilled cheese sandwiches. This recipe makes 5 loaves. I make a batch about every two weeks and freeze several of them until needed. This is similar to the recipe that I used in my scratch bakery some years ago but perhaps even a little better.